Food Chronicles | O Boteco (Lisbon)

Photo via O Boteco

O Boteco is Chef Kiko's latest restaurant, which at the heart of Largo Camões, in Chiado, could not have a better location. The interior is unpretentious, as expected from a good "boteco", a traditional establishment without luxuries. The atmosphere is relaxed and cheerful, and the decor is captivating, combining Portuguese and Brazilian elements in a successful wedding. The high ceilings, the panoramic windows that, during the day, flood the room with light, the chandelier of green bottles, which I had only seen in Brazil, and a stunning piece from Bordalo II, that unites Portugal and Brazil in one boat that carries symbols and images of these two poles of the Portuguese language, complete the scenery for the gastronomical experience.

Francisco Martins (Kiko) was born and spent the first 11 years of life in Brazil and this restaurant brings the memories of those childhood years on the menu. "Farofa", "pastéis de vento", "tapioca", "feijoada" and "quindim", cross the menu and, through the Chef's creativity, touch, here and there, very Portuguese flavors like clams, octopus and "pastel de nata".

A beautiful location and inspired cuisine are also supported by a professional, friendly and dynamic service that ends up offsetting the need for waiting that the strong influx of clients can condition.

O Boteco é o mais recente restaurante do Chef Kiko, que em pleno Largo Camões, no Chiado, não poderia ter melhor localização. O interior é despojado, como manda a um bom boteco, estabelecimento tradicionalmente sem luxos, a atmosfera descontraída e alegre, e a decoração cativante, cruzando elementos portugueses e brasileiros num casamento bem conseguido. O pé direito a perder de vista, as janelas panorâmicas que, durante o dia inundam a sala de luz, o lustre de garrafas verdes, que eu só tinha visto no Brasil, e uma impressionate peça de Bordalo II que une Portugal e Brasil num barco que carrega símbolos e imagens destes dois polos da língua portuguesa, completam o cenário para esta experiência gastronónica.

Francisco Martins (Kiko) nasceu e passou os primeiros 11 anos de vida no Brasil e este restaurante traz no menu as memórias desses anos de infância. Farofa, pastéis de vento, tapioca, feijoada e quindim, cruzam o menu e, através da criatividade do Chef, tocam aqui e ali sabores bem portugueses das amêijoas, do polvo e do pastel de nata.

Um local bonito e uma cozinha inspirada são ainda apoiados por um serviço profissional, cordial e dinâmico que acaba por compensar a necessidade de espera que a forte afluência de clientes pode condicionar. 

Curious? So were we,  and decided to use the excuse of a dinner with friends to visit O Boteco. Of the many wonderful experiences we brought from our 5 years in Brazil, the friendships we made there are among the most valuable. And when it comes to choosing a place to meet a couple of old and dear friends from our Brazilian days, no other restaurant could be more appropriate.

Boteco presents a wide variety of starters and petiscos, strongly inspired by Brazilian flavors. We chose Cozido à Portuguesa croquettes, the most Portuguese choice on the menu and we have no regrets. They were so good that we had to repeat. All duly accompanied by the unavoidable caipirinhas (one of lemon and the other of passion fruit!) and ice cold beers, as the tradition of any self-respecting "boteco" requires.

Curiosos? Nós também estávamos e decidimos aproveitar um jantar com amigos para visitar O Boteco. Das muitas vivências maravilhosas que trouxemos dos nossos 5 anos no Brasil, as amizades que aí fizemos são das mais valiosas. E no momento de escolher um local para revermos um casal amigo, nenhum outro restaurante poderia ser mais apropriado. 

O Boteco apresenta uma grande variedade de entradas / petiscos, fortemente inspiradas nos sabores brasileiros. Nós optámos pelos croquetes de cozido, a escolha mais portuguesa do cardápio e não nos arrependemos. Estavam tão bons que tivemos de repetir. Tudo devidamente acompanhado pelas incontornáveis caipirinhas (uma de limão e a outra de maracujá!) e por cervejas geladas, como manda a tradição de qualquer boteco que se preze.

Photo via O Boteco

Photo via O Boteco

Photo via O Boteco

In the main dishes, there are also several alternatives, including a vegetarian dish. The men opted for the Brazilian feijoada and the wagyu "picanha", while the ladies did not hesitate to choose the shrimp and codfish "bobó", that was superb. The tasty feijoada, left the hubby longing for more, while and the meat, super tender, perfectly satisfied.

At dessert time I didn't think twice. I had done my homework and the choice was made: quindim with creamy coconut tapioca and passion fruit and coriander gel. As they say in Brazil, to eat while praying! Another possible choice, with a more Portuguese vibe, is the pastel de nata mille-feuille with Port wine ice cream. It pleased, but it does not excel the quindim!

Nos pratos principais também são várias as alternativas, incluindo um prato vegetariano. Os homens optaram pela feijoada à Brasileira e pela picanha de wagyu enquanto as senhoras não  hesitaram em escolher o bobó de camarão e bacalhau que estava soberbo. A feijoada saborosa, soube a pouco e a carne, tenrissíma, satisfez na perfeição.

Na hora da sobremesa não pensei duas vezes, tinha feito o trabalho de casa e a escolha estava preparada: o quindim com tapioca de coco cremosa e gel de maracujá e coentros. Como se diz no Brasil, de comer rezando! Outra escolha possível, com uma vibe mais portuguesa, é o mil folhas de pastel de nata com gelado de vinho do Porto. Agradou, mas não ultrapassa o quindim!

Photo via O Boteco

O BOTECO
Praça Luís de Camões, 37 (Chiado) - Lisboa

Monday to Sunday, 12:30 to 23:30

Food Chronicles | 10 Things to Eat & Drink in Prague

I must confess that I didn't knew much about the Bohemian cuisine previous to my visit to Prague, so I went to the city without any preconceptions or specific goals (apart from all the stunning Trdelnick with ice cream that invaded Instagram!). After 6 days of careful study and field research, I'm sharing with you some of the foods and drinks you should give a go when visiting Prague.

ROASTED DUCK

Roasted Duck is a staple of Czech cuisine, and an indispensable part of many Sunday lunches eaten in the family circle.  I love duck and on our visit to Plzenska Restaurant, ordered the Classic Czech Golden Roasted Duck.  The duck confit was scrumptious, juicy and tender and paired perfectly with sauerkraut and bread dumplings that accompanied it. Being a traditional recipe, duck can be found on the menu of many restaurants, you can combine it with fresh Pilsner, balancing the rich, sweet and tangy notes of the plate with the bitter  flavor of the beer.

ROASTED PORK KNUCKLE

The  Pork knuckle from Pork's was our first meal in Prague, and what a meal it was! Golden, crispy outside, melting inside, paired with mustard, horseradish, sauerkraut and chips, it was enough for two and absolutely delicious. For drink we choose dark lager (Kozel Černý) and it tasted like a match made in haven.

BOHEMIAN BEER

Beer brewing in Bohemia dates back to the 1200s, from the city of Pilsen. Czech Republic presents a world-leading annual per capita consumption rate of 160 liters of beer, so you can bet that its not difficult to find a place to have some of the national favorite drink. In Prague, most of the places seem to have mostly the same brands (more commercially known, but very nice nevertheless), but if you are a  connoisseur, you may want to look for more traditional or artisanal breweries.

GOULASH

Goulash is not strictly a Czech recipe, being a staple dish shared all across the former Austro-Hungarian Empire. The Czech version is kind of a thicker stew, including meat, potatoes and other vegetables, many times served with dumplings and present in many restaurant menus. In a number of places it was served inside a bread what results in quite an appealing idea (a little touristy, though). Spiced and served hot, this rich soup is perfect for colder days and can be a full meal by itself. With a fresh Pilsner, you get the perfect pairing.

SVICKOVA

Svickova, is a classic Czech dish made for weddings or Sunday family lunches and present in numerous restaurant menus. The roasted sliced beef  is surrounded with a creamy vegetable sauce,  and it is served with bread dumplings. Although it may look plain, the meet is tender and the combination of all the flavors is comforting. Had it with beer, but I'm sure it goes well with a nice red wine.

DUPLINGS

Originally was served as a main dish, filled with meat and vegetables. Today, Knedlíky are a staple food of Czech cuisine and are served on the side of many traditional dishes. The Czech dumplings are boiled (not baked) and then sliced. The soft pieces of dumpling are typically used to soak up meat and vegetables sauces and can be found in most restaurants. We loved them!




MORAVIA  WINE

Wine in the Czech Republic is produced mainly in southern Moravia region. Although production centers on local grape varieties, there has been an increase in the production of established international strains such as Cabernet Sauvignon. We had a J. Stavek rosé wine and it did not disappointed us.  In the aroma of this fruity wine we could smell red fruits notes (red currants, raspberry, strawberry and cherries). The taste was fresh, with some  acidity, and with a reminiscent flavor of cherry.

BEEF STEAK TARTARE

Steak tartare is a Czech classic you should not leave Prague without tasting. It’s raw beef that is cut, scraped or minced and served with condiments and either an egg on top, or already mixed. If you wonder how to eat it, with toasted bread and a clove of garlic is the simple answer. The raw meat comes with  a number of spices and sauces and goes perfectly with  beer.

TRDELNICK

Just walk around in Prague and you can find a large number of people eating a characteristic kind of cones (usually with ice cream). It's trdelnick or trdlo. This kind of cake is made from rolled dough that is wrapped around a stick, then grilled and topped with sugar and walnut mix. These days, the cones get more fancy and are filed with ice cream and toped with all sorts of colored mixtures. My favorite part was actually the crispy caramelized dough, that must be delicious warm with hot coffee in a cold winter day.

PATISSERIE

The patisseries, cafés and tea rooms in Prague owe nothing to the ones in Vienna and you can find there some the most beautiful and mouthwatering cakes, and certainly, much more than you  should dare to eat. I couldn't resist this black forest cake from Kavárna Café, at Obecní dům (Municipal House). Fresh flavors of the red fruits contrast perfectly the chocolate and cream combination. Heaven!

Soul Garden 2019 (Lisbon)

Soul Garden, from Hotel Corinthia Lisbon, reopened for the 2019 summer season, with new menu and curatorship of Dj Señor Pelota. For those looking to enjoy the mild Lisbon nights, in a combination of gastronomic experience with nightlife, this may well be the ideal place.

The Soul Garden, which I told you about last year (see here), is a restaurant and bar set on a terrace (that looks like a secret garden!) with direct access to the exterior, independent of the hotel. This year, it features a comprehensive musical concept, with 14 resident DJs, all with careers already well-known in the music world, which, every day from 19:00 to 00:00, feature playlists with different sound references.

O Soul Garden, do Hotel Corinthia Lisbon reabriu para a temporada de Verão 2019, com novo menu e  curadoria músical do Dj Señor Pelota. Para quem procura aproveitar as amenas noites lisboetas, numa combinação de experiência gastronómica com vida noturna, este pode muito bem ser o lugar ideal.

O Soul Garden, de que já vos falei o ano passado (ver aqui), é um restaurante / bar, num terraço com ar de jardim secreto, com acesso direto ao exterior independente do hotel.  Este ano, apresenta  um conceito musical abrangente, com 14 Djs residentes, carreiras já bem conhecidas no mundo da música, que,  todos os dias das 19:00 às 00:00, apresentam playlists com diferentes referências sonoras.   

The gastronomic offer, an important element of this project, is the responsibility of Chef Miguel Teixeira who prepared an organic and fresh menu with flavors inspired by the four corners of the world and divided into four proposals: sharing dishes, salads, tempuras, and Orient-inspired flavors.

Among the proposals to share are the crunchy cornucopy of crab and the ceviche de dourada with aji amarillo (a delight!). Salads are lighter but equally delicious options, such as shrimp and mango salad and quinoa salad with pine nuts and pomegranate (the layers of flavor have left me amazed). The tempura options are varied and range from vegetables to seafood. From the East, we highlight the braised salmon with Japanese mustard sauce, the scallops with Yuzu vinaigrette and the tuna tataki (very good!). Finally, the desserts include Yuzu brúlêe with pineapple ice cream from the Azores or with the surprise tangerines, already known from the Erva restaurant.

A vertente gastronómica, elemento importante deste projecto, está a cargo do Chef Miguel Teixeira que preparou um menu orgânico e fresco, com sabores inspirados nos quatro cantos do mundo  e que se divide em quatro propostas: pratos para partilhar, saladas, tempuras e sabores de inspiração oriental. 

Das propostas para partilhar destacam-se o  corneto crocante de sapateira e o ceviche de dourada com aji amarillo (uma delícia!). As saladas são opções mais leves mas igualmente deliciosas, como a salada de camarão e manga e a salada de quinoa com pinhões e romã (as camadas de sabor deixaram-me maravilhada). As opções de tempura são variadas e vão desde os legumes aos mariscos.  Do Oriente destacamos o salmão braseado com molho de mostarda Japonesa, as vieiras com vinagrete de Yuzu e o tataki de atum (muito bom!).  Para terminar, as sobremesas incluem  brúlêe de Yuzu com gelado de ananás dos Açores ou com as tangerinas surpresa, já nossas conhecidas do restaurante Erva.

The bar is run by Honório Oliveira, who manages the hotel's bars, and that at Soul Garden offers an interpretation of post-war Tiki bars, using fresh ingredients and exotic decorations. This concept offers the client a sensory adventure starting with the menu itself which is a treasure hunt map. The cocktails are inspired by three paradisiacal destinations: the Mediterranean, Caribbean and Southeast Asia where I highlight the Mahi Mahi Mermaid (the most delicious pink cocktail ever!) and the Coconut Craze. In fact, I still can not decide which one I like the most!

O bar está ao comando de Honório Oliveira, responsável pelos bares do hotel, que no Soul Garden oferece uma interpretação dos bares Tiki do período pós-guerra, usando ingredientes frescos e decorações exóticas. Este conceito oferece ao cliente uma aventura sensorial começando pelo próprio menu que é um mapa de caça ao tesouro. Os cocktails são inspirados em três destinos paradisíacos: Mediterrâneo, Caraíbas e Sudeste Asiático de onde destaco o Mahi Mahi Mermaid (um delicioso cocktail rosa!) e o Coconut Craze. Na verdade ainda não consegui decidir qual dos dois gosto mais!

But the good news is that this year the Soul Garden will have a Happy Hour, which will take place every day from 6 p.m. to 7 p.m., wherein the purchase of a cocktail, a second drink is offered. I just have to choose one of the lounge islands of Soul Garden, let me transport to my favorite destination and decide which cocktail I prefer. Although is a tough job, by the end of the summer, I'll be ready to disclose my decision!

Mas a boa notícia é que este ano o Soul Garden vai ter uma Happy Hour,  que terá lugar todos os dias das 18:00 às 19:00,  onde na compra de uma bebida a segunda é oferta. Só tenho de escolher uma das ilhas lounge do Soul Garden, deixar-me transportar para o meu destino favorito e decidir qual o cocktail que prefiro. Vai ser um trabalho difícil, mas penso que lá para o fim do Verão já serei capaz de tomar uma decisão!  

SOUL GARDEN
Open daily, from 10:00 à 01:00
Corinthia Hotel Lisbon
Av. Columbano Bordalo Pinheiro, nº 105
Lisbon 1099-031
Portugal
Phone: +351 217 236 305
Email: lisbon@corinthia.com

Valentines Day at Corinthia Hotel Lisbon

Every month and every day is perfect for love, and every moment must be used to express our appreciation, friendship, love and passion for those who are most dear to us. And if love is transmitted in the simplest gestures, why not also celebrate it on special occasions? How about surprising your love with a new experience or place? This is what I propose to you today when presenting the complete program that Corinthia Hotel Lisbon prepared for the month of February. I've had a chance to attend the afternoon tea and it's a perfect delight.

Todos os meses e cada dia são perfeitos para o amor, e cada momento deve ser aproveitado para expressar o nosso apreço, amizade, amor e paixão pelos que nos são mais queridos. E se o amor se transmite nos gestos mais simples, porque não também celebrá-lo  em ocasiões especiais? Que tal surpreender o vosso amor com uma nova experiência ou local? É isso que vos proponho hoje ao apresentar o programa completo que o Corinthia Hotel Lisbon preparou para o mês de Fevereiro. Eu já tive oportunidade de conhecer o chá da tarde e é uma perfeita delícia. 

As on previous occasions, the Corinthia Hotel Lisbon has prepared a complete program for the Valentines month, which includes several moments and alternatives. During the afternoon, between February 14th and 17th, from 3:00 p.m. to 6:00 p.m., the Tempus Lounge Bar offers a romantic afternoon tea, Tea for Two, by Pastry Chef Pedro Dias, who created a colorful and fun selection of pastry inspired by Love. Tea for Two includes a selection of delicious mini sandwiches, assorted pastries, and freshly made scones, and a special Valentine's Day tea from Companhia Portugueza do Chá.

Tal como em ocasiões anteriores, o Corinthia Hotel Lisbon preparou um programa completo para o mês dos namorados, que inclui vários momentos e alternativas. Durante a tarde, entre os dias 14 e 17 de Fevereiro das 15h00 às 18h00, o Tempus Lounge Bar oferece um romântico chá da tarde, o Tea for Two, de autoria do Chef de Pastelaria Pedro Dias, que criou uma colorida e divertida seleção de pastelaria inspirada no Amor. O Tea for Two inclui uma seleção de mini sanduíches deliciosas, pastelaria variada e scones (maravilhosos!) acabados de fazer, e um chá especial do Dia dos Namorados da Companhia Portugueza do Chá.

For couples who like to pamper themselves, what about a romantic getaway at THE SPA? The treatment is called The Spa Romance and begins with a moment of pure relaxation in the thermal water circuit - Acqua, following with a relaxing full body massage and ends with a moment for two where the couple can enjoy a careful selection of truffles, strawberries with chocolate and champagne.

Para os casais que gostam de se mimar, que tal uma escapadinha romântica no THE SPA? O tratamento chama-se The Spa Romance e começa com um momento de puro relaxamento no circuito de águas termais – Acqua, seguindo com uma massagem de corpo completa muito relaxante e termina com um momento a dois onde podem desfrutar de uma cuidada seleção de trufas, morangos com chocolate e champanhe.

Also featured in this program is dinner at the Erva Restaurante. The atmosphere of the Erva is all about a romantic dinner, and with a table full of delicacies, we will have everything for the night to become something special, where good gastronomy and romanticism will be (also ...) hand in hand.

At Valentine's dinner, lovers are invited to start the meal with fresh cod, garlic mayonnaise, onion pickle and Unagui sauce, followed by a Perrier-Jouët champagne ice cream. Of the main dish options, we highlight the golden meagre with razor clams rice and salicornia and the roast beef with truffled mashed potatoes. For dessert, try the "Forbidden Fruit", an inspiration of Pastry Chef Pedro Dias.

Também em destaque neste programa é o jantar  no restaurante Erva. O ambiente do Erva tem tudo a ver com um jantar romântico, e com uma mesa recheada de iguarias, teremos tudo para que a noite se torne algo de especial, em que a boa gastronomia e o romantismo estarão  (também...) de mãos dadas. 

No jantar de São Valentim, os apaixonados são convidados a iniciar a refeição com uma entrada de bacalhau fresco, maionese de alho, picle de cebola e molho Unagui, seguindo-se de um sorvete de champanhe Perrier-Jouët. Das opções de prato principal, destacamos a corvina dourada com arroz de lingueirão e salicórnia e o rosbife com puré de batata trufado. Para sobremesa deixe-se tentar pelo “Fruto Proibido”,  uma inspiração do Chef de Pastelaria Pedro Dias.

For those looking for a more complete and memorable experience, was created the Viva o Amor em Lisboa (Live Love in Lisbon) package,  which includes a luxurious stay in one of the new Deluxe Junior Suites, with breakfast served in the room and a romantic dinner served in the privacy of the suite. Perfect!

Para os que procuram uma experiência mais completa e memorável,  foi criado o package Viva o Amor em Lisboa que inclui uma luxuosa estadia numa das novas Deluxe Junior Suites, com pequeno-almoço servido no quarto e um jantar romântico servido na privacidade da suite. Perfeito!

Corinthia Hotel Lisbon
Av. Columbano Bordalo Pinheiro, nº 105
Lisbon 1099-031
Portugal
Phone: +351 217 236 305
Email: lisbon@corinthia.com